Football Cakepops

I made these for a Super Bowl party I went to. They turned out very cute!


1 box chocolate cake mix (plus ingredients on box)
1 container cream cheese frosting
2 bags dark chocolate melts
few T vegetable oil
1 bag white chocolate melts
lollipop sticks

Start this one or two days before you need them. I make the cake and roll the balls a day or two ahead of time. Store them in refrigerator.

Bake cake in sheet pan according to directions. Once baked and cooled, crumble cake up very finely with hands in a big bowl. Stir in 3/4 container cream cheese frosting until all is well incorporated. Using hands, roll balls into football shapes.

Next day, melt dark chocolate in microwave for about 30 second intervals. Stirring in between. Stir in 1 T oil until it is smooth and sipping consistency. Pour into a narrow cup or container so you can dip cake pops in one motion without having to swirl around to coat. Once ready, dip a lollipop stick about an inch into chocolate then stick a football on it. This will keep the cake pop from sliding down stick. Then dip whole cake pop in cup with melted chocolate. Raise up then spin cake pop slowly around so that excess chocolate can drip off. Stick cake pop in Styrofoam so chocolate can harden. Once all cake pops are complete, pipe on melted white chocolate using a very small tip for the stitches on football. Arrange in a basket or a creative display.

Try not to let cake pops become too warm. If you need to, keep sticking cake pops into freezer or fridge to harden up a bit or work in small batches at a time.

Chocolate Cupcake topped with Peanut Butter Frosting dipped in Chocolate Ganache

This is a better chocolate peanut butter cupcake.

1 box triple fudge cake mix box (plus ingredients to make)
1 stick softened butter
1 c. creamy peanut butter
1 1/4 c. confectioners sugar
4 oz. bittersweet chocolate squares
half and half (about 4 tablespoons)
6 Resse's Cups, chopped (for garnish)

Make cupcakes according to box directions. Fill liners up about 2/3 full then bake at 350 degrees for about 15 minutes or until a toothpick comes out clean. Cool on wire racks.

Frosting: With an electric mixer, cream together butter and peanut butter. Add in a little confectioners sugar at a time. Using a Wilton 230 tip, pipe some frosting in the middle of the cupcake. Then using another type of circular tip, pipe frosting on top of cupcake. Put cupcakes in freezer about 5-10 minutes so frosting can harden a bit before dipping it into the ganache.

Ganache: Make a double broiler using a sauce pan filled with an inch or two of water and a glass bowl then fits a little into the saucepan. Cut up the chocolate squares into little pieces so it will melt faster. Boil water, then put chocolate into bowl on top. Let it start to melt and add in a little half and half at a time until it is melted to desired dipping consistency.

Dip cupcakes into ganache so that most of frosting is covered. Leave a little showing. Sprinkle on chopped Reese's cup right after dipping.

Cookies 'n Cream Cupcakes

Don't hate because I use box cake mixes!! I've tried several from scratch recipes and they never turn out as good as the box. If you have a no-fail, awesome recipe- shoot it my way. As for now, I use boxed cake mixes. :) The frosting is what makes a cupcake anyway and those are always made from scratch!

1 box devil's food cake mix (plus ingredients to make it)
8 oz. softened cream cheese
1 stick softened butter
1 tsp vanilla
1/8 tsp salt
4 c. confectioners sugar
a few T half and half or milk
1 bag Oreo cookies (24 plus 12 more for frosting)
1 bag mini Oreo cookies (for garnishing)

Mix cupcake batter according to box. When filling liners, put a little batter in, then place an Oreo in the middle, then finish putting batter on top of Oreo. Don't fill too much or your cupcakes will be huge and "muffin toppin'." Place in oven at 350 degrees for about 15 minutes or until a toothpick comes out clean. Cool on wire racks.

Frosting:
Using an electric beater, mix together cream cheese and butter until smooth. Add vanilla, salt, and start pouring in a little sugar at a time on low speed. If it gets too stiff, pour in about 1 T half and half at a time in between sugar pours. In a food processor, pulse 12 Oreo cookies until very fine. If they are not fine, it will get stuck in your tip when piping and it won't be good! Beat until all is incorporated. Don't be scared to add more sugar or half and half if needed. It's something you kind of have to eyeball. Pipe frosting on cooled cupcakes. Add a mini Oreo on top to garnish.